Its that late summer problem; how to handle the deluge of produce that seems to come in all at the same time. A few weeks back I was able to do some pickling. Now it is time to figure a way to process all of the tomatoes that are coming in. The Romas will be either dried or converted to juice and canned. The others are eaten out-right or given away, there are just too many. The peppers are just starting to come in and these will be eaten fresh or pickled.
Romas are also good for tomato pies. First they are sliced and de-seeded along with some wedges of yellow Valencias. The wedges are lightly salted to pull out some of the moisture. Meanwhile the pie crusts are backed and the basil chopped.
The pies are assembled together with ample cheese and minced garlic.
Baked, and then............what's not to like?
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